The TASTY BAKING DISH OF ROASTED POTATOES, SQUASH, AND MUSHROOMS is a recipe for a rich and appetizing seasonal side dish, where the vegetables cook together, enhancing each other and creating a side dish with unique aromas and flavors!
Finally, with the arrival of autumn, new seasonal ingredients come to our table, squash and mushrooms, which I love. When cooked together, they are delicious, and the addition of potatoes makes the dish even better and perfect for any occasion to accompany any main course.
For this recipe, the choice of squash and mushrooms you can use is also based on your tastes, like using classic champignon mushrooms, porcini, or for the squash, using Delica or Mantua squash. You can also decide the quantity of the various vegetables to use, whether to add more potatoes, more squash, or more mushrooms, based on your tastes or those of your family or guests.
Now, follow me immediately in the recipe to prepare roasted potatoes with squash and mushrooms together, you can also watch the video recipe on my YouTube channel, which I remind you to subscribe to so as not to miss the new delicious recipes!
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- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 slice squash
- 5 potatoes
- 14 oz mushrooms
- to taste salt
- to taste pepper
- to taste oregano and sage
- to taste rosemary
- to taste extra virgin olive oil
Steps
To prepare this delicious side dish of roasted squash, mushrooms, and potatoes, start with the vegetables, clean the squash and cut it into wedges, do the same with the potatoes, peel, wash, and slice them into wedges, and do the same with the mushrooms. It’s important to cut each type of vegetable to the same size for even cooking.
Place all the vegetables in a bowl and now season them with salt and pepper and various herbs — oregano, sage, and rosemary — pour in the extra virgin olive oil, and mix everything to enhance the flavors.
Transfer the vegetables onto a baking sheet and bake in the oven at 392°F (200°C) for about 30-35 minutes, in an air fryer at 374°F (190°C) for about 25 minutes. Remember to give the vegetables a stir halfway through cooking.
Serve the vegetables hot, you will feel how good they are and what a unique aroma fills your kitchen!
… Vane’s Tips
The vegetables, once cooked, can be stored for a day; you can reheat them if cooked for lunch for dinner, giving them a warm-up in the oven or air fryer.
You can also add meat directly to the baking sheet, such as sausages or chicken thighs.
